Sausage & Hash Brown Casserole

Wednesday, November 14, 2018

With the holidays quickly approaching, I thought this would be a great time to share my favorite breakfast casserole with ya'll.  I like to prepare it the night before so that all I have to do in the morning is pop it in the oven & let it bake.  It's so delicious all by itself, but a little fresh salsa makes it next level. 

Sausage & Hash Brown Casserole, adapted from Magnolia Table

cooking spray
1 lb. breakfast sausage (I use Neese's)
1 tablespoon extra virgin olive oil, or as needed
1 small white onion, diced
1-32 oz. container hash browns (I used refrigerated ones)
8 large eggs
1 cup heavy cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
pinch of ground sage (sometimes substitute Italian seasoning or use Neese's sage sausage)
1 teaspoon kosher salt
1/2 white pepper
2 cups grated sharp cheddar cheese (about 8 oz.)
1/4 cup minced chives

1.  Preheat oven to 375 degrees.  Spray a 9 x 13" baking dish with cooking spray.

2.  Line a plate with paper towels.  In a large skillet, cook sausage over medium heat until browned, about 5 minutes, breaking it up.  Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left in the pan, add some olive oil.  Saut√© the onion until translucent, stirring occasionally, about 8 minutes.  Stir in the reserved sausage.  Remove pan from heat.

3.  In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt, and white pepper.  Whisk in the cheddar.  Stir in the sausage/hash browns mixture.

4.  Pour the mixture into the prepared baking dish.

5.  Bake until the top is browned and the center is set about 45 minutes.  Cover the dish with foil if the tops browns before the center is set.

6.  Remove from the oven and sprinkle the chives on top.

Serve with fresh salsa if desired.

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